Can Hardly Wait 🍅

The garden is so amazing to see

A bit like a miracle — to me

From raspberries on cornflakes

Fresh from the garden

To green beans–Italian–for dinner

And a tomato is ripening as we look on

And it seems like zucchini will suddenly be

And it is

Just like magic

To me

Leftover Cannelloni Beans

I had about a cup of cannelloni beans left over so I added a 1/4 cup each of chopped onion and celery.

Then I mixed in a sliced-up hard-boiled egg and tossed that in

A tablespoon of mayo and a teaspoon or two of cherry mustard and it becomes a nifty little side salad.

Fresh Green Beans and Potatoes

A quick and delicious side dish or even a main dish!

Peel one or more Yukon potatoes and cut into pieces. Break up some green beans and toss them in. Cut up some onion and toss that in. Shake on some salt and pepper and a teaspoon or so of onion powder and bring it all to a simmer until tender. So good. I recommend it!

Peach Crunch

The peachy part:

Six peaches (as pictured)

1/4 cup brown sugar                                                                                                                            3 tablespoons instant tapioca                                                                                                   Pinch of salt                                                                                                                                  Pinch of ground nutmeg                                                                                                                 1/8 tsp cinnamon

1 tablespoon of lemon juice

Put ingredients in a pan on low heat and stir until blended then cover and let it simmer for about 10 or 15 minutes, stirring frequently.

The Crunchy Part:

1/4 cup finely ground oats                                                                                                                          Plus 1/4 cup minute oats                                                                                                                            

1/2 cup King Arthur Gluten-Free Flour (regular flour works, too).                                                                                                            

1/8 cup ground flax

1/8 teaspoon cinnamon                                                                                                                Pinch of salt                                                                                                                                    Pinch of nutmeg

1/4 cup Earth Balance & sunflower oil, mixed together                                                          (you can always use butter instead)

Mix dry ingredients, then cut in oil mixture (or butter) with a fork until blended into pieces.  I usually end up using my fingers to break it all up and make sure dry stuff is buttery.

Pour peach mixture into baking dish and top with crumbly mixture.                                       Bake at 425 degrees for about 10 minutes; reduce the heat to 350 degrees and bake for another 25 minutes or until bubbly and crust is crusty or browned.  Gluten-free flour tends not to brown much at all.

Note:  You can leave out ground flax if you don’t like that and you can add in other things, like pecans if you do like that.  It’s a very flexible recipe.

Tastes great on its own or with ice-cream or whipped topping.




A Birthday Poem for Jesse

I can write poems for people once in a while

And I’d write one for you just to get you to smile

But I’m a little bit nervous that you might not think I’m funny

So I was thinking instead, I’d just give you some money

    or a pat on the head

    or a kiss on your face

   or a stunning rendition 

         of Ama-a-a-zing Grace 

I know you don’t want a lot

   of birthday hoopla and noise

And maybe a mower with two batteries

   Is much better than toys

So…the point that I’m trying to get to is

      I LOVE you a bunch

So instead of a poem

      I will make a peach crunch

for you


Mixed-up Meatloaf

Being retired means I can take my time and create something good to eat and relaxing to prepare. For example, this made-up meditative meatloaf mishmash.


1/4 cup cream of rice (uncooked)

Small chopped zucchini 🥒🍆

1/2 orange pepper 

Stalk of celery – diced

One small diced carrot🥕

About a 1/2 cup of chopped onion

1/2 cup of panko crumbs ( I used gluten-free) bread 🍞

Two tablespoons of ground golden flax seed 🥄

About a cup of diced mushrooms

Two sliced mushrooms for topping

Teaspoon of chives for topping

Two teaspoons coconut aminos 🥥 (I use Trader Joe’s)

One pound ground turkey

SPICES: about 1/8 tsp each of salt, pepper, paprika; 1/4 tsp each of thyme, poultry seasoning, garlic powder, onion powder, oregano, basil, ground fennel seed; a teaspoon of chopped chives from garden (dried for a couple of days on counter)                                                  🌿 🌿🌯

Lightly sauté onions, celery, carrots, pepper, mushrooms and zucchini. Just to soften a bit.

Mix it all up–spice and everything else.

Fold into casserole dish. Top with sliced mushrooms, chives and about two teaspoons of coconut aminos– if you feel like it.

Bake uncovered at 350 degrees for about 40 minutes.  From what I gather from other people’s recipes, 160-165 degrees is the temperature to shoot for.  

Ingredients are pictured above.  

Second photo shows the loaf before baking.  

A bite is missing from the third photo – had to try it after baking in case it didn’t pan out but it did pan out — I liked it!

Sometime a Great Muffin

Here is a recipe for gluten free muffins that turn out really good! Turn out really well? Yes, they do! Either way


4 tablespoons butter

2 tablespoons Sunflower oil 🌻 (Trader Joe’s brand is good)

2 large eggs

1 teaspoon pure maple syrup

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups King Arthur Gluten-Free flour

2/3 cup Silk Oat Milk (the plain one)

One peach – diced 🍑

Preheat oven to 350 degrees

Lightly oil non stick 12 cup muffin tin (I use Rachel Ray’s)

Cream butter, oil and sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Mix in syrup, baking powder and salt at low speed.  Mix in about half of flour, add milk, add remaining flour; mix at low speed until smooth. Stir in the diced peach.

Spoon into muffin tin. Bake for 20 minutes (until toothpick comes out clean).

Let cool for 10 minutes in the tin. Then put on cooling rack for about 10 minutes.

Note:  They don’t really brown much because:  gluten-free flour.  So don’t wait until they brown or they will be too close to burned.

And there they are.


Simply Compex

Remembering Gratitude After the Hot Water Heater Hits Bottom

There can no longer be a doubt
I really, really love it when things work out
I get inordinately happy when software soars
And my at-home quick books completes its chores

When the water heater heats
And the furnace kicks in
The world seems balanced
Let the games begin

When the seeds we plant
Grow into sprouts
And tomatoes burst to red
Despite my doubts

I can relinquish for a while
My insecurity
And find a plethora of joy
Amid uncertainty

I get a skosh too edgy when life messes about
‘Cuz I really, really love it when things work out

Change is already over

We must fight climate change

(goes the ubiquitous cry

–but can’t fight metaphysics

feel free to try)

the climate has been changing

since climate began

remember when al gore was thin?

–even before then–

Now, should we clean up the environment

in which we all live?

we should and we can and

as it happens …..we are

and hysterical panic

will not help at all

Doing things that don’t work

can lead to a fall

Genuine science keeps searching

and is never quite settled

Can we stop being belligerent

and relax for awhile?

Some of the solutions

turn out to be ridiculous

so continue the search

let this work be meticulous